Pumpkin lasagna

Лазаня с тиква1 Pumpkin lasagna

Pumpkin lasagna


6 lasagna sheets
1 bowl (500 ml) pumpkin, baked and cubed
300 g feta cheese
3 eggs
100 g Gouda cheese, Emmental, young Cantal or other
Salt and pepper to taste


Choose a ripe and naturally sweet and fragrant pumpkin. Cut it in two halves, deseed it and bake until tender and golden (about 2 hours at 200°C). Then remove the skin and cut the flesh into cubes. Reserve about 1 heaped-cup of 500 ml of pumpkin cubes for the lasagna, although it can take more (question of taste).

In another bowl, whisk the eggs with the feta cheese. Season with salt and pepper.

Spread a few tablespoons of the egg mixture in the bottom of a ceramic baking dish (mine was 20×20 cm). Cover with 2 lasagna sheets (without pre-cooking). Butter them a little. Then, spread 1/3 of the pumpkin cubes over. Put a new layer of lasagna sheets, butter, then cover with the egg mixture and cubes of pumpkin. Cover again with 2 lasagna sheets, buttered and spread over the remaining cubes. Sprinkle with grated cheese and cover tightly with aluminium foil.

Cook the pumpkin lasagna in a preheated to 200°C oven for 40 minutes. Then remove the foil and continue cooking for a further 20 minutes, the time to brown the cheese. Serve hot.

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